Blueberry Bread

My daughters are now in the second week of school...and I'm really loving this new book from Laura Fuentes called The Best Homemade Kids' Lunches on the Planet! It has really given me a lot of new ideas on what to make for their packed lunches.

On the first day of school, I tried one of the sandwich recipes in the book called Kid's Philly Steak Sandwich. I tweaked it a bit by adding caramelized onions and bell peppers. The result was amazing, and both Clarise and Cherlin loved it!

During the past week, I have tried five other recipes from the book, and I must say that they are all good! Love Laura's easy and healthy ideas! The book has over 200 recipes which are not just for lunch, but for snack and for breakfast as well!

This Blueberry Bread recipe that I'm sharing with you today was from the said book. It's a little different from the blueberry bread recipes I've tried before because of the use of coconut oil as substitute for butter, and yogurt as substitute for milk. I followed the exact recipe except for the amount of blueberries. Instead of the suggested 1½ cups, I just used 1 cup which I think is just the perfect amount. The result was wonderful! It's soft, moist, yummy...and healthier compared to the usual blueberry bread!

Ingredients:

Yield: 1 loaf

1 cup blueberries, fresh or frozen

1½ cups + 1 Tbsp all purpose flour, divided

2 tsp baking powder

½ tsp salt

1 cup plain yogurt

1 cup sugar

3 large eggs

2 tsp lemon zest

1 tsp vanilla extract

½ cup coconut oil

Instructions:

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan, dust with flour, and tap out the excess. In a small bowl, mix the blueberries with 1 Tbsp flour. Using a spoon, toss the blueberries until they are evenly covered with flour. (This helps prevent them from sinking to the bottom of the pan during baking.) In a medium bowl, whisk together the remaining flour, baking powder and salt.

2. In a large bowl, or in the bowl of a stand mixer, mix the yogurt, sugar, eggs, lemon zest, vanilla and coconut oil on low speed until all items are thoroughly combined.Slowly add the flour mixture to the wet mixture, making sure that there are no lumps but being careful that you don't overmix. Gently fold the blueberries into the batter. Pour batter into prepared loaf pan, and bake for 50 to 55 minutes, or until a toothpick comes out clean.

3. Let the bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from the pan.